PREPARATION

1. Heat 2 teaspoons oil in a pan, add 40 grams potatoes, 40 grams carrot and roast for 3 - 5 minutes.

2. Heat 2 teaspoons oil in a pan, add 30 grams cauliflower, 30 grams green beans and roast them 3 - 5 minutes.

3. Heat 2 teaspoons oil in pan, add 250 grams paneer and roast 3 - 4 minutes.

4. Heat 2 tablespoons oil in a pan, add 130 grams onions and stir till they are golden in color and add 40 grams coconut and roast for 2 - 3 minutes.

5. Transfer the mixture into blender and blend it until smooth.

6. Heat 2 tablespoons oil in pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 4 - 5 curry leaves, 2 green chili, 3 dry red chili, 2 bay leaf and stir well.

7. Add 1/2 tablespoon gin per garlic paste, blended mixture and mix well.

8. Add 340 grams tomato puree and stir well to combine.

9. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon dry mango powder, 1 teaspoon garam masala, 1 teaspoon sambar masala and mix well.

10. Add 1/4 teaspoon sugar, 1 tablespoon coriander and mix.

11. Take a bowl add, 1/2 teaspoon corn flour, 1 tablespoon water and mix well. Pour it into the mixture.

12. Add 35 grams bell pepper, roasted veggies and mix. Cook 3 - 5 minutes.

13. Add 50 milliliter coconut milk, 110 milliliters water and stir well.

14. Add roasted paneer and mix.

15. Heat 1 teaspoon oil in pan, 1/2 teaspoon mustard seeds, 1/2 teaspoon split bengal gram, 1/2 teaspoon white lentils, 3 curry leaves, 1 dry red chili, 1 teaspoon coriander and saute.

16. Add this mixture into the c